Crispy Chicken with Summer Succotash

Crispy Chicken with Summer Succotash

I’m definitely starting to see a bit of a pattern with these one pan dinners! They’re my favorite, I can’t help myself! This Crispy Chicken with Summer Succotash recipe is quick, easy, healthy and captures all of the best flavors of the summer season!

I’ve never really been a fan of sheet pan meals, but to me, a one pot or pan meal is completely different. The reason I don’t like sheet pan meals is that the key to cooking (in general) is time and temp. Very few proteins, veggies or starches take the exact same time to cook. Throwing everything together on one pan & into the oven, something will inevitably either be over or underdone. In my experience, usually overdone. However, with one pan, you can more easily control time and temp. Begin with searing or browning a protein, remove it and then add it back in with vegetables or a starch to finish cooking together. Plus, it’s so many less dishes! Win/Win.

I created this Crispy Chicken with Summer Succotash on a hot summer day after a huge trip to the farmer’s market. One of my favorite things to do is to gather a bunch of ingredients and figure out how they can harmoniously fit together. Some recipes use lima beans in a succotash but our family isn’t a huge fan of those, so I used fresh spring peas instead. The splash of vinegar definitely brightens up the dish without being able to taste it. Adding a touch of acid will do this for many dishes. Instead of vinegar, it can be lemon or lime juice. It just depends on the dish and what works best. Don’t forget the fresh herbs at the end, they add an additional pop of flavor & freshness you’re going to love!

Crispy Chicken with Summer Succotash

Aly Romero
A delicious one pan meal with crispy chicken thighs cooked with seasonal summer succotash.
Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine American
Servings 6 people

Equipment

  • large, deep sided saute pan
  • measuring spoons
  • cutting board
  • chef's knife

Ingredients
  

  • 6 Chicken Thighs
  • 6 oz. Pancetta
  • 4 Tbsp. Extra Virgin Olive Oil divided, more as needed
  • 2 Tbsp. Butter
  • 1 Yellow Onion diced
  • 2 Garlic Cloves minced
  • 2 cups Assorted Summer Squash chopped into 2" chunks
  • 1 cup Cherry Tomatoes cut in half
  • 2 ears Corn kernels cut off the cobs and reserved
  • Kosher Salt & Pepper to taste
  • 1/4 tsp. Cayenne Pepper
  • 1 Tbsp. Red Wine Vinegar
  • 1/2 cup Peas
  • 1 Tbsp. Fresh Parsley chopped, for garnish
  • 1 Tbsp. Fresh Basil chopped, for garnish
  • 1 Tbsp. Fresh Mint chopped, for garnish

Instructions
 

  • Heat a large skillet to medium heat, add 2 Tbsp. EVOO and pre-heat another 1-2 mins. Cook pancetta for about 7 mins. until crisp. Remove and reserve.
  • Preheat oven to 375F.
  • Pat chicken thighs completely dry, salt and pepper both sides.
  • To the same skillet, add another Tbsp. of EVOO, add the chicken breasts skin side and cook over medium heat 8-10 mins. to slowly render the skin and crisp it.
  • Flip chicken and cook for another 5 mins. until browned on the bottom, remove and set aside.
  • Add more EVOO and 2 Tbsp. butter to the same skillet. Add diced onion, cook for 5 mins. over medium heat until translucent Then add garlic, squash, tomatoes, corn, salt, pepper, cayenne pepper and red wine vinegar. Stir to combine and cook for 2 mins. until slightly softened.
  • Add chicken back to the skillet, skin side up, nestled into the veggies and place in the oven for about 20-25 mins. until chicken is cooked through.
  • Remove, add in the peas and stir to warm them through, check for seasoning and add more salt and pepper if needed.
  • Garnish with reserved pancetta and fresh herbs.
Keyword Aly’s Elegant Eats, Aly’s Elegant Eats Crispy Chicken with Summer Succotash, Chicken, Chicken and vegetables, Chicken Thighs, Crispy Chicken with Summer Succotash, one pan meal, Succotash

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